One of my favorite weekend traditions is making cinnamon rolls for the kids. They LOVE them, and so do I. Over time, I’ve started swapping out refined ingredients for less-processed ones when I bake at home. That means keeping things refined sugar free by sticking to honey, maple syrup, or muscovado sugar instead of the usual white or brown sugar. If you don’t have a sourdough starter which you’ll need for this recipe, check out my post here on how to start one from scratch.
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I first learned about the benefits of using unrefined sweeteners from Dr. Bill Schindler, the author of Eat Like a Human and co-founder of Modern Stone Age Kitchen, who encourages less-processed foods as part of an ancestral eating approach. Muscovado sugar, in particular, is unrefined and naturally rich in molasses, which gives these cinnamon rolls a deep caramel flavor and gooey texture that regular brown sugar just can’t match.
When I asked Dr. Bill which brand of muscovado he uses (because I was having a hard time finding an organic brand), he shared that his family is currently using Pinin Pero, a high-quality fairtrade brand (though not certified organic, but seems like it’s only available for restaurant purchases). His take was simple: the integrity of the sugar matters more than the label. Because dark muscovado is completely unrefined, it retains its natural minerals and molasses content… making it far superior to any refined organic sugar. Of course, organic muscovado would be the ideal, but if it comes down to a choice, he’d pick muscovado every time over refined organic sugar. This is the brand I use here.
These sourdough cinnamon rolls use an overnight dough, a muscovado cinnamon filling, and a cream cheese glaze poured on while they’re still warm from the oven. Soft, golden, and sweetened only with unrefined ingredients-the perfect weekend treat. I stick to using all organic ingredients and prefer high quality raw milk if I don’t have buttermilk on hand. If raw milk isn’t available to you, look for a high-quality option like low-pasteurized, non-homogenized milk… Kalona Organics is a great choice and is usually stocked at Sprouts. I love serving these rolls with a side of eggs and fresh berries for extra protein and fiber.
Tools You’ll Need
Mixing bowls
Cheese grater (for butter)
Bench scraper or sharp knife (to cut rolls)
Small saucepan (for glaze)
Pastry brush or silicon spatula
Whisk (or immersion blender)
Kitchen scale (optional but easier to measure for less cleanup after)
Ingredients
Dough
2 ½ cups (300 g) all-purpose flour
1 cup (240 g) buttermilk
8 tablespoons (113 g) unsalted butter, cold and grated
⅓ cup (100 g) sourdough starter discard
1 Tbsp + 1 tsp (25 g) honey
¾ tsp fine sea salt
1 tsp baking powder (added next morning)
½ tsp baking soda (added next morning)
Filling
½ cup butter, softened
1 cup muscovado sugar
2 Tbsp ground cinnamon
Glaze
6 oz full fat cream cheese
½ cup heavy cream
2 tsp vanilla extract
3–4 Tbsp honey or maple syrup
Instructions
The Night Before
Start by grating the cold butter right into a mixing bowl. Add the flour and work the butter in with a pastry cutter, bench scraper, or even a fork until it looks crumbly. Stir in the sourdough starter discard, buttermilk, honey, and salt until everything comes together.
Mix until fully incorporated. I use the stand mixer for this part with a dough hook. Just a note: don’t add the baking soda or baking powder yet. Those go in the next morning, right before rolling out the dough.
Cover the bowl and let the dough ferment at room temperature overnight (10–12 hours).
The Next Morning
Preheat the oven to 375°
Grease the cast iron skillet with butter
Sprinkle baking powder and baking soda over the dough and knead gently until evenly mixed.
Roll the dough into a 12x24-inch rectangle, about ¼-inch thick.
Mix softened butter, muscovado sugar, and cinnamon. Spread evenly over the dough, leaving a ½-inch border.
Roll the dough tightly from the long side into a log. Slice into 12 pieces and arrange in a greased baking dish or skillet.
Bake at 375°F for 35–40 minutes, until golden brown.
Glaze
While rolls bake, place cream cheese, heavy cream, vanilla, and honey/maple syrup into a saucepan.
Warm over low heat, whisking until smooth and pourable.
I love using the immersion blender to make the glaze extra smooth.
Serve
Drizzle glaze generously over warm rolls straight from the oven.
Tip: Muscovado sugar has a natural moistness that makes the filling extra rich and sticky… don’t worry, that’s exactly what makes these rolls so indulgent.
Freezer Tip
If you want to prep ahead, assemble the rolls right up to the point of cutting and placing them in the baking dish. Cover tightly and freeze before baking.
To bake from frozen: remove the rolls from the freezer, cover, and let thaw in the refrigerator overnight. The next morning, allow them to come to room temperature for 30–45 minutes before baking as directed.
For a quicker option, you can also bake straight from frozen — just add about 10 extra minutes to the bake time, keeping an eye so they don’t over-brown.
